Food in North-East India features a variety of indigenous ingredients that are distinctive and bold in taste. This recipe highlights the people’s love for smoked meats, fermented bamboo shoots, Naga chillies, and so on. Smoked pork with fermented bamboo shoots, a famous dish relished across North-East India has its own little variations depending on the region or household. Here’s one way to make it:
½ kg smoked pork, sliced into small chunks
1 cup fermented bamboo shoots, sliced
2 tbsp Naga chilies, chopped (or to taste)
2-3 cloves garlic, minced
2 medium onion, chopped
1 tsp ginger, minced
2 tsp mustard oil (or any vegetable oil)
½ tsp turmeric
Salt, to taste
2 cups water
Heat the oil in a pan or wok. Add the onions, garlic and ginger to the oil, and sauté for 2-3 minutes, or until softened.
Add the fermented bamboo shoots and Naga chillies sauté it well.
Add the chopped smoked pork. Season the dish with turmeric and salt. Stir everything together.
Add water and let it simmer. Cover the pan with a lid and let it cook on low heat for about 15-20 minutes.
Served hot, with steamed rice.
The delectable pairing of the crunchy and slightly sour bamboo shoots with the smoky and nutty pork, all tied together with the spice from the chillies, is a match made in heaven! Serve it with steamed rice and you’re good to go. So, give it a shot and it will s